Hi there, let me take a moment to introduce myself and welcome you to my first guest post for Real Food Source.

I’m Jo and I create recipes to make you feel good! Feel free to have a little look for yourself over at Including Cake to understand how typically ‘naughty’ treats can actually be good for you too! I’d love to welcome you on board.

I promise I won’t talk for too long, but I wanted to give you a little flavour of what I do and why. I have spent a long time exploring how ‘naughty’ foods could be made ‘healthy’- i.e offer much of the nutritional benefits (well, as far as possible) but still taste luxurious and make us ‘happy’ and most importantly not feel as though we are making a compromise. In striving to reach this goal, the food I cook is also entirely vegan (I believe this to be the optimum nutritional standpoint), therefore also dairy free and egg free, it is also sugar free (in terms of refined sugars), therefore largely diabetic friendly, and usually wheat free (I generally either cook with spelt flour or gluten free). My recipes aim to include everyone.

So that’s me in a nutshell, if you’d like to know more feel free to leave comments or questions… but for now let’s get back to baking!

I love simple snacks that are quick and nutritious to throw together. These speedy crackers fit the bill perfectly. I have made this recipe on numerous occasions since the posting of the original recipe that you can find here, with a few tweaks on the ingredients I have created a revamped version for you today. This version uses chia seeds- (a superfood powerhouse!) in both ground and whole seed form. Chia seeds have many amazing nutritional benefits and when in ground form they also act as a binder often used as an egg replacement in vegan and allergy friendly baking.

These crackers make the perfect companion to hummous, or this super-fast bean and pea dip you can also use white beans for lighter coloured dip reminiscent of guacamole. The herbs and seasonings in these crackers can easily be varied according to your preference so the recipe is really very versatile. I have included nutritional yeast for a lovely nutty subtle cheesy taste and so these crackers remind me a little of the cheese straws I always used to love so much!

In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Add an extra 1tbs of water if necessary if the mixture appears too dry.

Place the ball of dough on parchment paper or a non-stick baking mat than can be transferred straight across to the baking sheet. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a pastry wheel or sharp knife slice the dough into squares.

Preheat oven to 180C. Bake for 18-20 minutes until slightly golden in colour- keep a close eye towards the end. Cool on the baking sheet, then store in air-tight container once fully cool.